Chicken Piccata with Lemon-Caper Pan Sauce

Ingredients

• 12 oz boneless, skinless chicken breast
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup all-purpose flour
• 1 large eggs(optional)
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 shallot (or small onion), finely minced
• 2 cloves garlic, minced
• 1/2 cup chicken broth (or stock)
• 1 lemon (zest + juice)
• 1 tbsp capers, drained
• 1 tsp Dijon mustard(optional)
• 2 tbsp fresh parsley, chopped
• 6 oz baby spinach (or mixed greens)(optional)
• 6 oz pasta (optional, for serving)(optional)

Instructions

1. 1

   Prep (20 minutes): Slice chicken breasts horizontally into 2 cutlets each (or pound to an even thickness). Season both sides with salt and pepper. Set up a dredging station with flour; if using egg, whisk it in a bowl and dip cutlets quickly before flour.

2. 2

   Cook chicken (15 minutes): Heat olive oil in a large skillet over medium-high heat. Dredge cutlets in flour (and egg if using), shake off excess, then cook 3–4 minutes per side until golden and cooked through. Transfer chicken to a plate and tent loosely.

3. 3

   Make sauce (10 minutes): Reduce heat to medium. Add shallot and cook 1–2 minutes until softened. Add garlic and cook 30 seconds. Stir in chicken broth, lemon juice, lemon zest, capers, and Dijon (if using). Simmer 2–3 minutes, scraping up browned bits.

4. 4

   Finish (5 minutes): Whisk in 2 tbsp butter until glossy. Return chicken (and any juices) to the skillet and spoon sauce over. Simmer 1–2 minutes to reheat.

5. 5

   Serve (within total time): If using greens, quickly sauté spinach in the same skillet for 1–2 minutes until just wilted, then plate with chicken and spoon sauce on top. If using pasta, toss hot pasta with a little sauce and serve immediately. Finish with parsley and remaining 1 tbsp butter.